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home > recipes > meat > chicken enchiladas 2
Chicken Enchiladas 4-5 boneless, skins less, chicken breasts 2 32oz cans la palmas green enchilada sauce 1 can ortega chilis 1 med carton sour cream 12oz monterey jack 8oz cheddar 2 dozen flour tortillas Cut chicken into bit size chunks. Cook in a skillet. While the chicken is cooking shred cheeses and mix them together. When chicken is done, add 1 can green enchilada sauce, non-fat sour cream, chilis, and 1/2 the cheese mixture. Cook over low heat until cheese is melted and it begins to thicken. Turn heat off. In a separate pan heat the other can of green enchilada sauce. When the enchilada sauce is heated take a flour tortilla and dip it in the green enchilada sauce. With tongs move it to a plate or board and spoon in some of the chicken/sour cream/chili mixture. Add a little cheese. Then roll up and place in a large casserole dish seam side down. Continue until casserole dish is filled or you run out of tortillas. Then pour remaining chicken sauce (if there is any left), remaining green enchilada sauce and cheese on top. Bake at 350 for 15 minutes or until cheese is melted. *To make this meal low fat, I replace the regular sour cream with non-fat sour cream, the jack for low fat jack, and the cheddar with low fat cheddar. It tastes great either way. They chilis and the green sauce add so much flavor that you don't even notice the difference. Enjoy!

Chicken Enchiladas 2


average rating = 5 stars(5.00001 comment available)
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(posted February 26, 1997)

Chicken Enchiladas


4-5 boneless, skins less,
chicken breasts
2 32oz cans la palmas
green enchilada sauce
1 can
ortega chilis
1 med carton
sour cream
12oz monterey
jack
8oz cheddar
2 dozen
flour tortillas


Cut
chicken into bit size chunks. Cook in a skillet.
While the
chicken is cooking shred cheeses and mix them together.
When
chicken is done, add 1 can green enchilada sauce, non-fat
sour cream, chilis, and 1/2 the cheese mixture.
Cook over low heat until
cheese is melted and it begins to thicken.
Turn heat
off.
In a separate
pan heat the other can of green enchilada sauce.
When the
enchilada sauce is heated take a flour tortilla and dip it in the green enchilada sauce.
With tongs move it to a plate or board and spoon in some of the
chicken/
sour cream/chili mixture. Add a little cheese.
Then roll up and place in a large
casserole dish seam side down.
Continue until
casserole dish is filled or you run out of tortillas.
Then pour remaining
chicken sauce (if there is any left), remaining green enchilada sauce and cheese on top.

Bake at 350 for 15 minutes or until cheese is melted.


*To make this
meal low fat, I replace the regular
sour cream with non-fat sour cream, the jack for low fat jack, and the cheddar with low fat cheddar. It tastes great either way. They chilis and the green sauce add so much flavor that you don't even notice the difference.

Enjoy!


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from Tampa, Fl, United States wrote:5  2

I loved it. It was so good it got me an A on my project. Thanks so much!
5 starsMay 11, 2004


 
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